For the Shlemon family, entering the franchise business was about more than adding another restaurant to their growing portfolio. It was a chance to learn a new side of the hospitality industry, while partnering with a brand that shared a commitment to food quality and customer service. That opportunity came with The Red Chickz, a Nashville-style hot chicken concept.
The Shlemons became the brand’s first franchisees outside of Los Angeles a few years ago, opening a 2,800-square-foot location at The Shoppes at Carlsbad, 2525 El Camino Real, Unit 217. Their restaurant is approaching its anniversary on December 2, marking three years since the Shlemons brought The Red Chickz to North County.
Part of the San Diego F&B community for decades, the family has owned Abby’s Real Texas Barbecue for 40 years and acquired its neighbor, Philadelphia Sandwich Co., a few years ago. With plans to eventually franchise the longtime family BBQ business, the Shlemons wanted firsthand experience seeing how a franchise operates before taking that step themselves.
“We wanted to get into the franchise business first and fully understand the model,” explained Angelique Shlemon, who oversees marketing for their concepts, and is also the founder of RoseUP Media Group.
When they came across The Red Chickz, the family saw potential. They visited the restaurant, sampled the food, met the staff and owners, and compared it with other hot chicken restaurants. Impressed by the menu, customer service, and branding, they selected to partner with the blooming brand.
“We are really big on quality. We would never want to join a business where the quality of the food or the entire brand essence isn’t in alignment with our family values,” she shared.
The menu centers on halal chicken that is hand-breaded and made to order following a multi-day marination process. The Red Chickz uses jumbo chicken to provide generous portions, with customers able to choose from several seasoning and spice levels, ranging from no heat to extra-extra hot.
Beyond its signature chicken tenders and sandwiches, the menu includes shrimp and cauliflower options, chicken-and-waffle combinations, bowls served over potato wedges or mac and cheese, salads, and tacos. Guests can also enjoy milkshakes, desserts, and approximately 10 beers on tap.
It operates under a fast-casual model, with guests ordering at the counter or through the restaurant’s app. The Carlsbad location has an expansive outdoor patio and an open-format dining room, and employs approximately 20 people. Catering services are available as well.
“I think being able to learn from the structure and system behind The Red Chickz operations has been a huge key to success,” Angelique said. “We have learned so much from them in that regard, and they make sure that we are set up for success.”
Looking ahead, Shlemon Hospitality Group is focused on growing its portfolio without losing the qualities that have defined its restaurants over the years. That balance is critical to maintaining consistency and customer satisfaction.
“The goal is to be expanding, but we’ve seen a lot of restaurants that rush expansion, and then sometimes the quality gets compromised,” Angelique said. “For us, it’s about ensuring that the quality – whether it’s the food or the service – is fully maintained through expansion at all of our businesses.”
